Food and feasting are key themes in the Hebrew Bible and the culture it represents. The contributors to this handbook draw on a multitude of disciplines to offer an overview of food in the Hebrew Bible and ancient Israel. Archaeological materials from biblical lands, along with the recent interest in ethnographic data, a new focus in anthropology, and emerging technologies provide valuable information about ancient foodways. The contributors examine not only the textual materials of the Hebrew Bible and related epigraphic works, but also engage in a wider archaeological, environmental, and…mehr
Food and feasting are key themes in the Hebrew Bible and the culture it represents. The contributors to this handbook draw on a multitude of disciplines to offer an overview of food in the Hebrew Bible and ancient Israel. Archaeological materials from biblical lands, along with the recent interest in ethnographic data, a new focus in anthropology, and emerging technologies provide valuable information about ancient foodways. The contributors examine not only the textual materials of the Hebrew Bible and related epigraphic works, but also engage in a wider archaeological, environmental, and historical understanding of ancient Israel as it pertains to food. Divided into five parts, this handbook examines and considers environmental and socio-economic issues such as climate and trade, the production of raw materials, and the technology of harvesting and food processing. The cultural role of food and meals in festivals, holidays, and biblical regulations is also discussed, as is the way food and drink are treated in biblical texts, in related epigraphic materials, and in iconography.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Janling Fu is Preceptor in Expository Writing at Harvard University, USA. Cynthia Shafer-Elliott is Associate Professor of Hebrew Bible/Old Testament at Baylor University, USA. Carol Meyers is the Mary Grace Wilson Professor Emerita of Religious Studies at Duke University, USA.
Inhaltsangabe
Preface Abbreviations List of illustrations List of Contributors Introduction - Carol Meyers Duke University USA; Cynthia Shafer-Elliott William Jessup University USA; and Janling Fu Harvard University USA Part I. Environmental and Socio-economic Context 1. Environmental Features - George A. Pierce Brigham Young University USA 2. Households Houses and Social Structure - James Hardin Mississippi State University USA 3. Economy and Trade - Joshua Walton Capital University USA Part II. Food: Procurement and Production 4. Animal Husbandry: Meat Milk and More - Justin Lev-Tov University of Maryland USA 5. Grains Bread and Beer - Jennie Ebeling Evansville University USA 6. Olives and Olive Oil - Eric Lee Welch University of Kentucky USA 7. Grapes and Wine - Carey Ellen Walsh Villanova University USA 8. Fruits Nuts Vegetables and Legumes - Cynthia Shafer-Elliott William Jessup University USA 9. Spices Herbs and Sweeteners - Joshua Walton Capital University USA and Lauren M. Santini Brandeis University USA 10. Under-Represented Taxa: Fish Birds and Wild Game - Deirdre N. Fulton Baylor University USA and Paula Wapnish Hesse Independent Researcher USA Part III. Techniques of Food Preparation and Preservation 11. Tools and Utensils - Leann Pace Wake Forest University USA 12. Ceramics in the Iron Age - Nava Panitz-Cohen Hebrew University Israel 13. Ceramics and Ethnoarchaeology - Gloria London Independent Researcher USA 14. Cooking Installations - Tim Frank Anglican Diocese of Christchurch New Zealand 15. Storage - David Ilan Jewish Institute of Religion Israel 16. Spoilage - Zachary C. Dunseth Brown University USA and Rachel Kalisher Brown University USA Part IV. Cultural Contexts 17. Feasting and Festivals - Jonathan S. Greer Cornerstone University USA 18. Food Death and the Dead - Matthew J. Suriano University of Maryland USA 19. Diet and Nutrition - Margaret Cohen W. F. Albright Institute of Archaeological Research Jerusalem Israel 20. Too Much Food and Drink: Gluttony and Intoxication - Rebekah Welton University of Exeter UK 21. Too Little Food and Drink: Hunger and Fasting - Peter Altmann University of Zurich Switzerland 22. Food and Gender - Carol Meyers Duke University USA 23. Food in Canaanite Myth - Joseph Lam University of North Carolina at Chapel Hill USA 24. Food and Israelite Identity - Max Price Massachusetts Institute of Technology USA Part V. Food in Ancient Texts (Hebrew Bible Inscriptions) and Art 25. Iconography of Food and Drink - Janling Fu Harvard University USA 26. Food in Epigraphic Sources - Christopher Rollston George Washington University USA 27. Language of Food and Cooking in the Hebrew Bible - Kurtis Peters University of British Columbia Canada 28. Food in the Tetrateuch - Dorothea Erbele-Küster University of Mainz Germany 29. Food in Deuteronomy and the Former Prophets - Janling Fu Harvard University USA 30. Food in the Latter Prophets - Andrew T. Abernethy Wheaton College USA 31. Food in the Writings - Klaus-Peter Adam Lutheran School of Theology at Chicago USA Bibliography Index
Preface Abbreviations List of illustrations List of Contributors Introduction - Carol Meyers Duke University USA; Cynthia Shafer-Elliott William Jessup University USA; and Janling Fu Harvard University USA Part I. Environmental and Socio-economic Context 1. Environmental Features - George A. Pierce Brigham Young University USA 2. Households Houses and Social Structure - James Hardin Mississippi State University USA 3. Economy and Trade - Joshua Walton Capital University USA Part II. Food: Procurement and Production 4. Animal Husbandry: Meat Milk and More - Justin Lev-Tov University of Maryland USA 5. Grains Bread and Beer - Jennie Ebeling Evansville University USA 6. Olives and Olive Oil - Eric Lee Welch University of Kentucky USA 7. Grapes and Wine - Carey Ellen Walsh Villanova University USA 8. Fruits Nuts Vegetables and Legumes - Cynthia Shafer-Elliott William Jessup University USA 9. Spices Herbs and Sweeteners - Joshua Walton Capital University USA and Lauren M. Santini Brandeis University USA 10. Under-Represented Taxa: Fish Birds and Wild Game - Deirdre N. Fulton Baylor University USA and Paula Wapnish Hesse Independent Researcher USA Part III. Techniques of Food Preparation and Preservation 11. Tools and Utensils - Leann Pace Wake Forest University USA 12. Ceramics in the Iron Age - Nava Panitz-Cohen Hebrew University Israel 13. Ceramics and Ethnoarchaeology - Gloria London Independent Researcher USA 14. Cooking Installations - Tim Frank Anglican Diocese of Christchurch New Zealand 15. Storage - David Ilan Jewish Institute of Religion Israel 16. Spoilage - Zachary C. Dunseth Brown University USA and Rachel Kalisher Brown University USA Part IV. Cultural Contexts 17. Feasting and Festivals - Jonathan S. Greer Cornerstone University USA 18. Food Death and the Dead - Matthew J. Suriano University of Maryland USA 19. Diet and Nutrition - Margaret Cohen W. F. Albright Institute of Archaeological Research Jerusalem Israel 20. Too Much Food and Drink: Gluttony and Intoxication - Rebekah Welton University of Exeter UK 21. Too Little Food and Drink: Hunger and Fasting - Peter Altmann University of Zurich Switzerland 22. Food and Gender - Carol Meyers Duke University USA 23. Food in Canaanite Myth - Joseph Lam University of North Carolina at Chapel Hill USA 24. Food and Israelite Identity - Max Price Massachusetts Institute of Technology USA Part V. Food in Ancient Texts (Hebrew Bible Inscriptions) and Art 25. Iconography of Food and Drink - Janling Fu Harvard University USA 26. Food in Epigraphic Sources - Christopher Rollston George Washington University USA 27. Language of Food and Cooking in the Hebrew Bible - Kurtis Peters University of British Columbia Canada 28. Food in the Tetrateuch - Dorothea Erbele-Küster University of Mainz Germany 29. Food in Deuteronomy and the Former Prophets - Janling Fu Harvard University USA 30. Food in the Latter Prophets - Andrew T. Abernethy Wheaton College USA 31. Food in the Writings - Klaus-Peter Adam Lutheran School of Theology at Chicago USA Bibliography Index
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